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Vegan Sheet Pan Eggs

These Vegan Sheet Pan Eggs are a game-changing, protein-packed breakfast option that’s easy to make in bulk and perfect for meal prep!
Prep Time10 minutes
Cook Time20 minutes
Soaking Time8 hours
Total Time8 hours 30 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: Fluffy, Gluten-Free, High Protein, Savory
Servings: 12 Egg Patties

Equipment

  • High Speed Blender
  • Baking Sheet

Ingredients

  • 2 cups Moong Dal / Split Mung Beans
  • 1 tsp Sea Salt
  • 2 tsp Black Salt
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • ¼ tsp Black Pepper
  • ½ tsp Turmeric Optional, it is for color
  • ¼ cup Nutritional Yeast
  • 2 to 2½ cup Plain and Unsweetened Plant-Based Milk
  • 2 tsp Baking Powder Optional

Instructions

  • Wash and then soak the Moong Dal / Split Mung Beans in 6 cups water overnight or at least 8 hours.
  • After Moong Dal / Split Mung Beans have finished soaking, preheat the oven to 350℉. Line a baking sheet with parchment paper or a silicone baking mat. Spray with oil or rub with a little vegan butter.
  • After soaking, drain the Moong Dal / Split Mung Beans and add to a blender. Add the rest of the ingredients, sea salt, black salt, garlic powder, onion powder, black pepper, turmeric, and 2 cups of plant-based milk. Blend for a minute, then let it rest and blend again for another minute. The mixture should be smooth and fluffy. Depending on the thickness of the omelet you prefer, you can add up to ½ cup more of plant-based milk.
  • For extra fluffy vegan eggs, add 2 tsp baking powder and blend again.
  • Pour the vegan egg mixture onto the baking sheet and place in the oven for 10 minutes. Bring out after 10 minutes and rotate the pan, to ensure it cooks evenly and cook for another 5 to 8 minutes.
  • After the eggs are set, remove from the oven and let cool for 10 minutes. Cut into your desired size. You can place them in an airtight container and store them in the fridge for 4 days or, wrap the egg portions in parchment paper and place them in an airtight container or bag and place them in the freezer for 3 to 4 months. To re-head frozen eggs, microwave for 60 to 90 seconds, place in the toaster until heated through, or reheat in the oven at 350℉ for 8 to 10 minutes.

Notes

Try these vegan eggs with my English muffins to make the perfect breakfast sandwich!